Instead of ice cream, Ian bakes cheesecake batter inside their ice cream bar molds with a graham crust. They're dense things—with a thick and creamy texture similar to a very compact ice cream, served frozen, and they're just as refreshing. For this first launch, he has come up with six classic cheesecake flavors: Blueberry, Queso de Bola, Chocolate Truffle, White Chocolate Raspberry, New York Style, and Oreo.

"The advantage of these bars over ice cream is that they travel well," Ian tells us. They soften after about two hours in room temperature, but the quick solution is to pop them back in the freezer and they'll be as good as new.